TEMPERATURE‐TOLERANT FISH PROTEIN GELS USING KONJAC FLOUR

• Published in: Journal of Muscle Foods
• Main Author: PARK, J.W.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 1996
• Subjects: Food Science; Pacific; alaska pollock; Alaska
• Online Access: http://dx.doi.org/10.1111/j.1745-4573.1996.tb00594.x; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1745-4573.1996.tb00594.x; https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1745-4573.1996.tb00594.x

ABSTRACT Shear stress and strain values of surimi gels made from Alaska pollock and Pacific whiting were measured upon cooling, reheating, and freeze/thawing. Konjac flour was introduced to investigate its ability to maintain fracture properties of surimi gels against various temperatures. Gel colors (CIE L*,a*,b*) were also measured as affected by various levels of konjac flour. Konjac flour (5%) showed its ability to reinforce shear stress of gels 8‐10 times in both whiting and pollock surimi. Gels with 4% konjac flour were the most heat‐tolerant in both surimi. Surimi gels with konjac flour exhibited an ability to maintain consistent shear strain values against repeated freeze/thaw abuse. Konjac flour, up to 2%, increased lightness of gels, while yellow hue increased gradually up to 5%.